Pepper Steak Pie

Introduction

The Pepper Steak Pie is a savory triumph that combines the robust flavor of peppered beef and tender vegetables, all wrapped in a buttery, flaky pastry shell. This dish isn’t just a showstopper for hearty dinners—it’s a comforting classic that delivers big on both taste and satisfaction. It’s the ideal crowd-pleaser for a family gathering or festive occasion, pleasing meat lovers and pastry enthusiasts alike.

Why Make This Pepper Steak Pie?

Pepper Steak Pie stands out for its harmony of deeply seasoned steak and aromatic black pepper, balanced with the sweetness of softened onions and hearty vegetables. What really elevates this recipe is the combination of textures: juicy, savory filling encased in golden pastry. Each slice is packed with flavor, making even the simplest meal feel like a special event.

Essential Steps for a Flavorful Filling

Start with quality beef (such as chuck or sirloin), and chop it evenly for consistent cooking. Having a reliable Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes prepping onions, carrots, and peppers a breeze, ensuring your veggies are uniform for even cooking and appealing texture. Sauté the steak in a heavy-bottomed pan until browned, then add your vegetables and freshly ground pepper for fragrance and depth.

Use beef broth, a splash of Worcestershire sauce, and a touch of tomato paste to create a rich, flavorful sauce. Once the filling has thickened, remove from heat and let it cool before assembling your pie.

Perfect Pastry and Assembly Tips

For the flakiest pie, roll out cold pastry dough on a lightly floured surface. Line the base of your baking dish, then layer in the cooled pepper steak filling. Add a pastry lid, sealing the edges with a bit of water before crimping. Vent the top with a sharp knife for steam to escape and brush with an egg wash for a glossy finish.

Line your baking tray with Reynolds Kitchens Brown Parchment Paper Roll—this makes cleanup hassle-free and prevents sticking, no matter how oozy your filling! Bake until your pastry is golden and crisp.

Modern Methods for Even Easier Pie

You can also cook your steak-and-veggie filling in batches using the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, which provides excellent heat distribution for caramelizing the steak without burning. If you’re limiting oven space, finish reheating individual slices in a COSORI Air Fryer 9-in-1, Compact & Large 6-Qt, which keeps the pastry extra crisp.

Serving Suggestions

Slice and serve the Pepper Steak Pie hot, paired with a simple green salad or steamed seasonal vegetables. The pie travels well, so it’s also perfect for potlucks—just pack slices in Rubbermaid Brilliance Food Storage Containers to keep them fresh and secure. A flourish of extra cracked black pepper on top brings out the filling’s signature warmth.

Nutritional Information and Serving Size

One 9-inch pie yields about six generous servings. Expect each portion to have about 500–600 calories, depending on the pastry and beef cut. It’s a hearty main suited to sharing and enjoying in moderation.

Unforgettable Pepper Steak Pie (Recap)

This Pepper Steak Pie takes traditional comfort food up a notch with robust flavors and rich, satisfying texture. Its buttery crust and pepper-laden steak filling make it a true crowd-pleaser for gatherings big or small.

Instructions

1. Heat 1 Tbsp oil in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat. Brown the beef cubes in batches, seasoning with salt and black pepper. Transfer to a plate.
2. Add the remaining oil to the pan. Sauté onion, carrots, and red bell pepper until softened (about 6–8 minutes). Stir in garlic and tomato paste for 1 minute.
3. Sprinkle in flour and cook, stirring, for 1–2 minutes. Gradually add beef stock and Worcestershire sauce, scraping up browned bits from the pan. Return beef to the skillet and simmer uncovered until the sauce thickens, about 10–15 minutes. Adjust pepper and salt to taste. Let filling cool.
4. Preheat oven to 400°F (200°C). Roll out half the pastry to line a pie dish. Spoon in the cooled steak mixture. Cover with remaining pastry, seal and crimp edges, and cut several slits on top to vent.
5. Brush pastry with beaten egg. Place on a tray lined with Reynolds Kitchens Brown Parchment Paper Roll. Bake for 35–40 minutes or until deep golden brown.
6. Cool for 10 minutes before slicing. Garnish with chopped parsley if desired, and serve hot.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Enjoy the bold, peppery warmth and rich, savory filling of this Pepper Steak Pie—the ultimate comfort meal for steak lovers and pastry fans alike!